Recipe from Saveur.com and Earth to Table by John Ash

Recipe & experience submitted by Victoria McGuire

In early September I went to the Culinary Institute of America in Napa Valley to take part in their Sophisticated Palate – A Taste of Northern California four day program.  It was a fabulous program.  What I learned most from the program was to try new things even if they sound odd, such as the Olive Oil Cake and Rosemary Syrup used in the following recipe.  When Chef John Ash started to describe the ingredients, I immediately bristled at what I expected it taste like.  I was greatly and very pleasantly surprised, it is delicious.  I hope you enjoy it as much as I did. - Victoria McGuire

* 1 tbsp. butter * 3 cups plus 2 tbsp. flour * 4 eggs * 1 cup sugar * 1⁄4 tsp. lemon zest * 3⁄4 cup quality extra-virgin olive oil  (Cobram Estate Australian Lemon infused Olive Oil is a nice option, available at Who Cut The Cheese) * 2⁄3 cup milk * 3 tbsp. Grand Marnier or other sweet citrus-flavored    liqueur * 2 tbsp. baking powder 1. Preheat oven to 325°. Grease an 11-cup bundt pan with butter and dust with flour. Set prepared pan aside. 2. Beat eggs and sugar together in a large mixing bowl with an electric mixer on medium-high speed until pale yellow, about 1 minute. Add remaining 3 cups flour, lemon zest, oil, milk, and liqueur and stir with a wooden spoon until well combined. Add baking powder and stir until thoroughly combined. 3. Spoon batter into bundt pan and smooth out top with the back of the spoon. Bake until cake is deep golden brown and a wooden skewer inserted in center comes out clean, about 40 minutes. Transfer cake to a wire rack to let cool completely, in its pan. 4. Slice cake and top with Rosemary Syrup, Fresh Raspberries and whipped cream. Recipe from Saveur.com Rosemary Syrup * ¾ cup sugar * ¾ cup Dry White Wine * 1/3 cup water * 3 Tbsp Rosemary leaves * 1 Bay leaf * ½ tsp whole peppercorns * 3 Tbsp Balsamic Vinegar (White Balsamic by Coliva available at Who Cut The Cheese) 1. Place all ingredients in a saucepan, bring to a boil, reduce heat and simmer for 10 minutes.  Cool, strain and store refrigerated.